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Amomum subulatum, also known as black cardamom, hill cardamom, [2] Bengal cardamom, [2] greater cardamom, [2] Indian cardamom, [2] Nepal cardamom, [2] winged cardamom, [2] big cardamon, [3] [4] or brown cardamom, is a perennial herbaceous plant in the family Zingiberaceae.
Black cardamom: Very earthy and darkly aromatic. Often used in North Indian curries. Used as a tempering spice. (Hindi: Badi Elaichi बड़ी इलाइची) Black peppercorns: Pepper may be used whole or ground in Indian cuisines. The largest producer is the southern Indian state of Kerala. Used as a tempering spice.
However, some 95% of cardamom produced in India is for domestic purposes, [33] [18] and India is itself by far the most important consuming country for cardamoms in the world. [34] India also imports cardamom from Sri Lanka. In 1903–1904, these imports came to 122,076 kg (269,132 lb), valued at Rs. 1,98,710.
Amomum is a genus of plants containing about 111 species native to China, the Indian subcontinent, Southeast Asia, New Guinea, and Queensland. [1] [2] It includes several species of cardamom.
There is a record from Tamil texts of Greeks purchasing large sacks of black pepper from India, and many recipes in the 1st-century Roman cookbook Apicius make use of the spice. The trade in spices lessened after the fall of the Roman Empire, but demand for ginger, black pepper, cloves, cinnamon and nutmeg revived the trade in later centuries. [19]
Cashews, ghee with cardamom and sugar. [6] Barfi: Kalakand: Milk, cottage cheese. Burfi: Kheer: A rice pudding made with milk, rice, sugar and dried fruits [7] Pudding: Khirmohan: Chhena, sugar, semolina, water. Sugar syrup based Kulfi [8] An ice cream made with milk and sugar, with a variety of flavours such as mango, saffron, or cardamom. [9 ...
Elettaria cardamomum, commonly known as green cardamom or true cardamom, is a herbaceous, perennial plant in the ginger family, native to southern India.It is the most common of the species whose seeds are used as a spice called cardamom that has a sharp, strong, punchy aroma.
They are native to India and Sri Lanka, but cultivated and naturalized elsewhere. [2] One member of the genus, E. cardamomum, is a commercially important spice used as a flavouring agent in many countries. In 2018, several species were removed from Elettaria and placed in a new genus called Sulettaria. These species are recognized as of October ...
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